Using tortillas, rather than the traditional crepe wrapper, results in a crisp crust that’s lighter. It also cuts down considerably on the preparation time, making these a snap to prepare. The unctuous filling is elevated by best fruit of the season. (Now’s the time for peaches and blueberries.) This flexible recipe allows you to vary […]
(Going, going, almost gone. One classic coffee cake, nutty and moist with apples.) Last of apples! Connie, my pal Eileen’s mom, may be gone, but her recipe is not. What better way to conjure her to join our intimate celebration than to bake her fabulous apple cake? Plenty of local ingredients can be used […]
(This is a stuffed peach. We’re going to do the same thing with pears. Fabulous.) Let’s celebrate the thaw of spring with this menu inspired by the flavors of Italy. Join me in a hands-on workshop using Italy’s signature flavors in dishes that will quickly become family favorites as the new season unfolds and all […]
Sweet, slow cooked and back-to-the-womb satisfying, Indian Pudding is a New England classic. This version is adapted from an old James Beard recipe, using maple syrup instead of molasses along with local milk and freshly ground local flint corn. I used dried corn kernels from my Pioneer Valley Heritage Grain CSA share, which was ground […]
Thinking of a locavore treat that you can make in the winter? (Full and festive winter locavore meal below) These truffles were so popular last year that I’m blogging them again. They’re extraordinary in their simplicity — fresh local cream mingles with the best chocolate you can find. I used Belgium Callabuat chocolate with butter […]
What’s- Left-Of-My-Market-Shop-Kuchen I used apples, peaches and a few cherry tomatoes tossed in sugar. Little input, great results. This quick ‘n easy crowd pleaser is ideal for those who hate to bake or are pressed for time. Serve it to holiday guests or at pot luck meals. I especially like it for brunch. Better yet, […]
It’s nine million degrees inside and out, and I’m awash in berries from my neighbor, Jim, who set us loose on his raspberry patch. Then there’s the black cup raspberry bush next to our bulkhead that’s laden with more berries, which I can’t leave to the birds. So oodles of berries are fading fast in […]
After my our annual strawberry picking at Ioka Valley Farm, our favorite feast is strawberry shortcake — warm, dense biscuits topped with juicy ripe berries and fresh whipped local cream from High Lawn Farm. I sometimes plan ahead, making biscuits before we pick, then storing them, uncooked, in the freezer on parchment-lined sheet pans. That […]
Three local ingredients — rhubarb, yogurt and mint — one simple spring lunch. The longer I cook with fresh local ingredients the less I want to fuss with them. Why mess with a good thing? But you can certainly play with other seasonings, such as lemon or orange zest, a pinch of allspice or freshly […]
Below the Recipe This Weekend Join me! Spring Tonic at the Lenox Library Project Native Film Festival in Great Barrington More Recipes with Goat Cheese Feeding the World without Destroying it Susan Sellew of Rawson Brook Farm with her baby goats. (Photo from Berkshire Food Journal) The Recipe Early spring. This is the first time […]
USDA approved school-tested local food recipes and a supplement for educators.
